Culinary Historians: Ann Cooper - October 14

CULINARY HISTORIANS OF CHICAGO

Lunch Lessons:
(or, Are We Killing Our Kids?)

Presented by
Ann Cooper
Chef, Author, Children’s Advocate

Saturday, Oct. 14
10 a.m. to Noon

Chicago History Museum
1st floor conference room
1600 N. Clark St.
Chicago

“Ann Cooper is on the front lines, cooking wholesome, real food in our school cafeterias. By emphasizing seasonal, local and sustainably grown food, she’s revolutionizing the way we think about school lunch in this country.”
--Alice Waters, Chez Panisse Foundation

Remember how simple school lunches used to be? You'd have something from every major food group and run around the playground for awhile, most of us looking and feeling fine. But, today, it's not so simple. Schools are actually feeding the American childhood obesity and malnutrition crises. While many parents rely on the USDA-approved National School Lunch program to provide their children with balanced meals, most school cafeterias serve a veritable buffet of processed, fried, and sugary foods instead. And, although many schools have attempted to improve, they are still not measuring up: 78% of the schools in America do not meet the USDA's nutritional guidelines.

Our children won’t live as long as our generation; parental activism is crucial in bringing about change, says Chef Ann Cooper who has emerged as one of the nation's most influential and most respected advocates for changing how our kids eat. In fact, she is somewhat of a renegade lunch lady, Working closely with leaders like Alice Waters, she has worked to transform cafeterias into culinary classrooms for students. and Time Magazine recently reported on the major work she is doing.

In her new book, LUNCH LESSONS/Changing the Way We Feed Our Children (with coauthor Lisa Holmes), Chef Cooper spells out how parents and school employees can help instill healthy habits in children. She explains the basics of good childhood nutrition and suggests recipes for breakfast, snacks, and lunch. Copies of the book will be available for purchase and signing, with all profits going to fund the Culinary Historians of Chicago.

Cost of the lecture program is $10, $5 for students and members and no charge for Culinary Historians members.

To reserve, please call Barbara Olson at (708) 788-0338.

Or e-mail your reservation to: rsvpchc@yahoo.com.

Please leave your name, telephone number and the number of people in your party.

Somewhere between 12:30 and 1 PM tomorrow, some people from Culinary Historians and I will be lunching at:

The Epicurean Hungarian Restaurant
4431 W. Roosevelt Rd.
Hillside, IL 60162

If anyone would like to join us for their buffet lunch, then please stop by.

Regards,